Naturally Brewed Soy Sauce

My brand of soy sauce says "naturally brewed" on the label. What does that mean?

The soy sauce sold in stores is made one of two ways: It is brewed or chemically processed. Brewed (or "naturally brewed") soy sauce is made from a special fermentation process. Typically, roasted soybeans and wheat grain are combined in a multistep procedure with water, salt and natural mold and bacteria "starters" (which work in much the same way in the making of yogurt and sourdough bread). The "mash" that forms is then aged up to two years, yielding a soy sauce that is richly colored and flavored, with slightly sweet notes. Nonbrewed soy sauce is produced in a matter of days from hydrolized plant (soy) protein, caramel color, salt and water. The resulting liquid is salty, with none of the nuances and pleasant, earthy aromas of brewed soy sauce. We prefer the first type in our recipes, because it imparts such a wonderful depth of flavor.